US beverage startup, Canvas, has developed a way to convert unused grain leftover from the beer brewing process into a line of sustainable plant-based beverages.
The old adage that one person’s trash is another’s treasure is the foundation of San Francisco-based startup ReGrained, which makes snack bars from grains used to brew beer and eventually hopes to connect other manufacturers with a steady supply of the...
A US man is suing AB InBev for millions of dollars for allegedly deceiving consumers into thinking that Beck’s beer sold in the States is still brewed in Germany, although production shifted to Missouri in 2012.
Battle Creek-based microbrewer Arcadia Brewing Company has broken ground on a new facility set to open later this year in Kalamazoo that will initially triple its capacity and could ultimately increase it six-fold.
Malted rice could offer formulators a new weapon in their gluten-free arsenal after tests showed the potential to product the ingredient at the pilot scale, Italian researchers report.
Enzymes can help reduce costs and increase productivity for brewers in the wake of a merger or acquisition, says Novozymes, which has a pipeline of new solutions nearing launch.
Genetics is often charged as providing a brave new world for science and now it seems that new research into the makeup of brewing yeasts in lager could revolutionise the very taste of beer, new research claims.
An ingredient manufacturer says that one of its functional
carbohydrate products can offer brewers improved texture and
stability retention in lower or no-alcohol beer, according to
independent testing.
Anheuser Busch yesterday denied claims by environmental
organisation Greenpeace that batches of its beer, including the
flagship brand Budweiser, contain genetically modified (GM)
materials.
Archer Daniels Midland (ADM) and France-based Lesaffre Yeast
Corporation last week announced the expansion of their yeast
business in the US, with extra capacity due to be added in early
2009.
ADM's purchase of French firm Lesaffre's 50 per cent interest in
International Malting Company (IMC) strengthens the ingredient
giant's position in the global malt business.
Danish enzyme firm Novozymes has announced that it is to increase
prices for a line of its brewing enzymes in the US, as the firm
struggles to retain profitability under growing market pressures.
US scientists have discovered heat tolerant barley enzymes, which
could make malting more efficient for beer, and also provide
benefits for the production of bakery goods and breakfast cereals.
A new generation of hops for beer is being developed by researchers
in New Zealand, as the brewing industry looks to science to help it
catch up with changing consumer tastes.
A new generation of hops for beer is being developed by researchers
in New Zealand, as the brewing industry looks to science to help it
catch up with changing consumer tastes.
A new variety of winter malting barley could provide brewers with a
better quality and more stable barley supply, say scientists who
have been developing the variety for the past decade.
Food enzymes contribute a quarter of sales revenue to the overall
enzyme business in the first quarter, says Danish firm Novozymes,
marking a one per cent rise in contribution on the previous year,
writes Lindsey Partos.
As growth in the premium bottled beer sector gallops ahead overall
beer consumption in Europe brewers are driving innovation in the
ingredients sector, encouraging firms to come up with novel
solutions to tackle the market. Starch...